The Synthesis Followed by Spectral and Calorimetric Evaluation of Stability of Human Milk Fat Substitutes Obtained from Thistle Milk and Lard

Table 2

Abbreviations and symbols.

Abbreviations	Meaning
70°C_2h	The mixture of L and MTO in proportions 8:2, interesterified for 2 h at 70°C
70°C_4h	The mixture of L and MTO in proportions 8:2, interesterified for 4 h at 70°C
70°C_6h	The mixture of L and MTO in proportions 8:2, interesterified for 6 h at 70°C
DSC	Differential Scanning Calorimetry
FFA	Free Fatty Acids
FT–IR	Fourier Transform Infrared Spectroscopy
GC	Gas Chromatography
HMF	Human Milk Fat
HMFS	Human Milk Fat Substitutes
L	Lard
MAG	Monoacylglycerols
MTO	Milk Thistle Oil
OS	Oxidative Stability
PDSC	Pressure Differential Scanning Calorimetry
PV	Peroxide Value
TAG	Triacylglycerols